Wagyu Fillet Steak & Signature Ultimate Garlic Rice
ID: 3634d7f6...
A recipe for indulging in high-end Wagyu fillet steak by trimming various rare cuts (Filet Mignon, Chateaubriand, Head, Neck, and 'Megane' pelvic meat), then using the high-quality beef fat to create a luxurious garlic rice.
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🍳 Cooking Flow
Cut the Wagyu fillet and rare cuts into your preferred thickness, then season both sides with salt. → Sear the meat in an ungreased frying pan until the exterior is browned and the center remains rare, then serve with wasabi-soy sauce or salt. → For the garlic rice, finely chop the beef fat and sauté it slowly in the pan to render the premium oil, then add sliced garlic to infuse with aroma. → Add bite-sized pieces of beef and stir-fry briefly, then add warm rice and stir-fry together over high heat. → Add dashi soy sauce, green onions, salt, and black pepper, and stir-fry quickly to finish seasoning.
Cooking Steps
Brief Cooking Order
Cut the Wagyu fillet and rare cuts into your preferred thickness, then season both sides with salt. → Sear the meat in an ungreased frying pan until the exterior is browned and the center remains rare, then serve with wasabi-soy sauce or salt. → For the garlic rice, finely chop the beef fat and sauté it slowly in the pan to render the premium oil, then add sliced garlic to infuse with aroma. → Add bite-sized pieces of beef and stir-fry briefly, then add warm rice and stir-fry together over high heat. → Add dashi soy sauce, green onions, salt, and black pepper, and stir-fry quickly to finish seasoning.
Introduction
A recipe for indulging in high-end Wagyu fillet steak by trimming various rare cuts (Filet Mignon, Chateaubriand, Head, Neck, and 'Megane' pelvic meat), then using the high-quality beef fat to create a luxurious garlic rice.
Step 1
【Trimming and Cutting the Fillet】From a whole Wagyu fillet, cut and separate it into the Head, Chateaubriand (center), Tail, and Filet Mignon (thin end), and trim away any excess sinew or fat.
Step 2
【Preparation】Sprinkle salt on both sides of the portioned steaks (Filet Mignon, Chateaubriand, etc.) and let sit.
Step 3
【Making Quick Garlic Soy Sauce】Mince 1 clove of garlic, place in a bowl, and add 80cc of soy sauce to create a quick garlic soy sauce.
Step 4
【Cooking Filet Mignon】Heat a frying pan over high heat without any oil. Add the salted Filet Mignon, sear the surface briefly until the aromatic Wagyu scent is released, serve rare with wasabi and soy sauce.
Step 5
【Cooking the Head】Cook the 'Head' cut, which is leaner and has a deeper flavor, by searing one side on high heat and the other side on low heat until rare. Cut and taste with wasabi-soy sauce.
Ingredients List
Important Notes
Wagyu fat has a very low melting point; if the fat melts from the warmth of your fingers when touching the package, it is a sign of high-quality meat (such as female or long-term fattened cattle). 💡
Cuts like the 'Head' and 'Neck,' which are leaner, contain a deeper natural beef flavor and get better the more you chew. ⚠️
For steak, it is best to never overcook it. Sear the surface quickly over high heat to lock in the juices and serve it rare. 🔥
For the garlic rice, avoid butter and use only the premium Wagyu fat to achieve a depth of flavor and aroma that surpasses even high-end teppanyaki restaurants. 🍳
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